Tuesday, April 2, 2019

One-Pot Chicken Alfredo

One-Pot Chicken Alfredo is a glorious dish that starts with tender pan-fried chicken breast finished in a luxurious cream sauce that will blow your mind. A simple recipe, the fettuccine is cooked right in the sauce in the same skillet!

I have to tell you this Chicken Alfredo recipe has me giddy with excitement. Traditional Alfredo is a creamy Parmesan sauce made with cream, butter and Parmesan cheese. I really love putting a spin on traditional recipes to create my family favorites. And you certainly know by now that simple recipes are king in my house.

This simple one-pot recipe starts by cooking the chicken and then building a delicious Chardonnay Alfredo sauce on it. Next, the pasta is added directly to the pan and the pasta soaks up all the flavors of the scrumptious sauce, creating the most incredibly rich and creamy Alfredo sauce you have ever eaten. Prepared with Fettucine and chicken, for the easiest dinner ever.

I like to share our dinners when I am recipe developing. I package it up and send out texts to friends and family to come share in the deliciousness. But this one was so good Chad insisted we keep it for ourselves.

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Check out more of our favorite one-pot recipes:

One-Pot Chicken Alfredo

One-Pot Chicken Alfredo is a glorious dish that starts with tender pan-fried chicken breast finished in a luxurious cream sauce that will blow your mind. A simple recipe, the fettuccine is cooked right in the sauce in the same skillet!

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

Ingredients:

2 tablespoons unsalted butter

1 pound boneless skinless chicken breast, cut into bite-size pieces

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup (8-ounces) Chardonnay (white wine)

1 cup (8-ounces) chicken stock

1 cup heavy cream

8 ounces uncooked fettuccine pasta (or whatever pasta you prefer)

4 ounces fresh grated Parmesan cheese, about 2 cups

1/4 teaspoon ground nutmeg

(optional) chopped fresh parsley to garnish

Instructions

Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.

Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil.

Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.

Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).

Serve and enjoy!

DONNA'S NOTES

The sauce will thicken as it cools. If sauce gets too thick, you can add a splash of wine or chicken broth and give it a stir. It will loosen the sauce up.

If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.

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I traditionally do the same. I chose to follow this verbatim. Keeping in mind it would continue to cook while browning. It really enhanced the flavor of the chicken and noodles. I have been pretty attached to the same alfredo receipe for twenty years. I REALLY LOVED this spin and the simplicity!!